Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction

Food Research International

Volumn 32, Issue 2, 1999, Pages 129-133

  Aoki, Takayoshi ^a   Hiidome, Yuko ^a   Kitahata, Kouichi ^a   Sugimoto, Yasushi ^a   Ibrahim, Hisham R ^a   Kato, Yasuko ^b  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b KAWASAKI UNIVERSITY OF MEDICAL WELFARE   (Japan)

Author keywords

Emulsifying property; Glucuronic acid; Heat stability; Maillard reaction; Ovalbumin

Indexed keywords

FOOD ANALYSIS; GLUCURONIC ACID; OVALBUMIN; POLYMERIZATION; PROTEIN MODIFICATION;

EID: 0032825597     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00039-3     Document Type: Article

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